Beef and Wheat Berry Chili

Monica Buck

Our recipe calls for ground ancho chile pepper. Ancho chile, the dried pod of a chile indigenous to Mexico, has a sweet, fruity flavor and a mild heat. It is also called poblano when fresh. If you can't find ground ancho chile pepper in your supermarket, you can substitute Mexican-style chili powder.

Total Time: 2:15

Prep: 0:15

Cook: 2:00

Level:
Moderate

Yield:
8 cups

Serves:
8

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Ingredients

4 tsp. vegetable oil

2 lb. boneless beef bottom round

2 medium onions

3 clove garlic

3 tbsp. Ground Ancho Chile Pepper

2 tsp. ground cumin

salt

1 can diced tomatoes with chiles

1 can low-sodium beef broth

2½ c. water

1 c. wheat berries

1 bottle Dark beer

2 slice bacon

1 bay leaf

sour cream (optional)

green onions (optional)

Directions

In nonstick 5- to 6-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until hot. Add half of beef and cook 4 to 5 minutes or until browned on all sides, stirring occasionally. With slotted spoon, transfer beef to large bowl. Repeat with 1 teaspoon oil and remaining beef.

Stir wheat berries and reserved cooking water into Dutch oven with beef mixture. Reduce heat to low and simmer, uncovered, 15 minutes or until beef and wheat berries are tender. Serve chili with sour cream and green onions if you like.